Edible San Diego Issue 50 10th Anniversary Cookbook

SWEETS |
with cooking spray or brush with olive oil.
Repeat this process until filling is used up.
This should yield about 12 triangles.
Place phyllo triangles on prepared baking
sheet and bake in the center of the oven
until golden brown, 20 to 25 minutes.
Drizzle with honey and sprinkle with sesame
seeds before serving.
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Recipe by Olivia Hayo was published February
4, 2018 on ediblesandiego.com
Persimmon
Walnut Loaf
MAKES ONE 9-INCH LOAF (OR 5 MINI
LOAVES)
COMMENT
Phyllo-Wrapped
Feta with
Honey and Sesame
SERVES 6
A treat to satisfy the savory-sweet tooth.
1 large egg
½ tablespoon dried mint
8 ounces feta, crumbled or whole
½ pound phyllo dough, 9x14-inch sheets,
thawed
Nonstick cooking spray or extra-virgin
olive oil, for coating layers
Orange blossom honey, to finish
Sesame seeds, for sprinkling
Preheat oven to 375°. Line a cookie sheet
with parchment paper or foil and set aside.
In a medium bowl, beat the egg with a fork.
Add mint and feta and, using the back of the
fork, mix until well combined.
Unroll and cover the phyllo pastry sheets
with a damp towel or plastic wrap to prevent
drying out. Place one sheet of phyllo
on a cutting board (with long edge at the
bottom) and lightly coat with cooking spray
or olive oil using a brush. Layer and repeat
coating method with 2 more sheets.
Cut the 3-layered set of phyllo sheets into
4 strips (from top to bottom), 1 inch from
the bottom of each strip; add 1 tablespoon
of filling. Fold one corner of all 3 phyllo
sheets diagonally across to opposite edge
to form a triangle.
Continue to fold triangle onto itself until you
are left with a triangular packet. Coat lightly
3 ½ cups all-purpose flour
1 ½ teaspoons sea salt
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¾ cup light brown sugar, packed
1 ¼ cup granulated sugar
1 cup unsalted butter, melted then cooled
to room temperature
4 large eggs, room temperature, lightly
beaten
¼ cup of your favorite whiskey
4 or 5 ripe Fuyu or Hachiya persimmons,
peeled and puréed in a blender
2 cups walnuts, toasted and roughly
chopped
2 cups dried apricots (or dried cherries),
chopped
Preheat oven to 350°F.
Sift together flour, salt, baking soda, baking
powder, and ground cinnamon. Place
in large bowl and whisk in sugars.
Make a well in center of dry ingredients
and add in melted butter, eggs, whiskey,
and persimmon purée.
Mix until combined. Fold in walnuts and
apricots (or cherries).
Pour batter into greased loaf pan(s). Bake
the 9-inch pan until toothpick inserted into
center comes out clean, about 1 hour. The
mini loaf pans should take about 45 minutes.
Recipe by Robin Ross Cupcakes Squared
was featured in issue no. 43, September–
October 2017
OLIVIA HAYO
Treehouse Kitchen
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38 ediblesandiego.com
NOV-DEC 2018 | edible SAN DIEGO 39